101 ways to prepare zucchini

By Kitsey Burns Harrison - kburns@yadkinripple.com

Zucchini fritters.

Kitsey Burns Harrison | Kitsey’s Kitchen

The headline of this week’s Kitsey’s Kitchen might be a bit misleading. I’m not giving you 101 recipes using zucchini. I’m hoping you’ll have about 95 recipes to share with me. Garden season is here and we’re getting in plenty of zucchini and yellow squash so I’m looking for great recipes to use up all this wonderful produce.

Dad and I got a little bit of a late start this year on the garden so our first squash and zucchini actually came from my Uncle Clip’s garden. He gave us some beautiful zucchini. Morgan and I had a London broil we wanted to cook on the grill. I suggested just grilling the zucchini, which is one of my favorite ways to eat zucchini, but Morgan wanted something different. He made zucchini fritters. They were delicious.

Now that our zucchini and squash are coming in we’ve also had fried squash, pasta primavera, zucchini bread, zucchini risotto and chicken stir fry with squash and zucchini. I also concocted something I called Southwest zucchini gumbo which was actually more like a casserole using the leftover rice from the stir fry with some sauteed onions, zucchini, a can of diced tomatoes, a can of green chilis, a can of black beans and cheddar cheese. It was pretty tasty and quick.

Next up on my zucchini to-try list is a recipe for healthy chocolate zucchini muffins. If you have a great zucchini recipe you think I should try, email it to me at kburns@yadkinripple.com or give me a call at 336-518-3049.

Here’s my husband’s recipe for the zucchini fritters.

Morgan’s Zucchini Fritters


• One large zucchini, grated

• 1/4 of an onion, finely minced

• 2 eggs, beaten

• about 2/3 cup flour

• salt and pepper to taste


Grate zucchini into a colander and sprinkle lightly with salt. Let sit for about 10-15 min. Then put the grated zucchini in cheese cloth or a kitchen towel that you don’t mind turning green, and squeeze out as much moisture as you can. Place grated and drained zucchini into a large mixing bowl. Add to the bowl two eggs beaten, onion, flour, salt and pepper. You may need more or less flour depending on how loose the mixture is. Mix every thing together then spoon into a preheated nonstick pan with a couple table spoons of butter melted in it. Cook until golden brown on first side then flip and flatten with a spatula. Once they are brown on both sides they are done. Season with a little extra salt and pepper immediately after removing from the pan.

Kitsey Burns Harrison is a reporter for The Yadkin Ripple and The Tribune, here she shares her musings on food, life and love. She can be reached at 336-518-3049 or on Twitter @RippleReporterK.

Zucchini fritters.
http://yadkinripple.com/wp-content/uploads/2016/06/web1_zucchini_1.jpgZucchini fritters. Kitsey Burns Harrison | Kitsey’s Kitchen

By Kitsey Burns Harrison


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